I have to admit, I love the smell of garlic. Raw, fried, or baked. Kung Pao chicken over Jasmine rice is a favorite of mine. I aquired a taste for asian cooking as a young man(boy) in southeast asia in the 70s. Nothing stirrs my tastebuds like a good stir-fry dish. Mix a tsp of soy sauce, 1 tbs ofdry sherry(Shaoxing rice wine is just about unobtainable),1 tbs of corn starch,1 tsp of veggie oil, 12 ozs. of chicken breastscut into 1" squares. combine all and marinade for 30 minutes. Sauce: 1 tbs. soy sauce 1 tbs. dry sherry 1tbs. red wine vinegar 1 tsp. sugar 1 tsp. corn starch 5-10 dryed asian chilies( I only add 1/2 a ground chili as I don't like nuclear hot dishes) 1 tbs. chopped garlic 1 tbs. chopped ginger root 1/4 cup chopped green onions 3/4 cup salted peanuts 1 tsp asian sesame oil. Heat wok and add 2 tsp of veggi oil. Add chilis and then chicken. cook till the edges of the chicken turn white. Toss well then add garlic, onions, and ginger root. Cook for about 2 minutes then add sauce. Cook for about 1 minute more then add peanuts and sesame oil. Cook for another 30 seconds and remove from heat. Serve over rice.
